Red Velvet Brownies Recipe

Close up of a view of three pieces of Red Velvet Brownies stacked in a elegant background

5 from 6 votes

Red Velvet Brownies Recipe

Learn how to make the ultimate homemade red velvet brownies entirely from scratch. These are incredibly thick, fudgy, and chewy. No boxed mix or heavy cream cheese frosting required. Instead, they are finished with a stunning, easy melted white chocolate wave pattern that makes them look as good as they taste.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: baking, chocolate, comfort food, Sweet

Servings: brownies

Author: Karina Carrel

Ingredients

1 cup sugar
3 large eggs room temperature
1/3 cup dark chocolate 45% melt
1/3 cup vegetable oil
2 tsp red gel food coloring
1 tsp white vinegar
1 1/2 tsp vanilla extract
3/4 cup all purpose flour
1/4 cup cocoa powder Dutch
1/2 tbsp cornstarch
1/2 tsp salt
1/4 cup white chocolate melted

US - Metric

Instructions

Preheat the oven to 160°C / 325°F conventional oven. Prepare a 18cm x 18cm (7 x 7 inch) square pan with parchment paper.
Melt the dark chocolate and let it cool slightly while preparing the rest of the ingredients.
In a bowl, sift together the all purpose flour, cocoa powder, cornstarch and salt.
In a separate large bowl, with an electric hand mixer, whisk together the eggs and granulated sugar for 2 min until light and fluffy.
Add the melted chocolate, vegetable oil, white vinegar, red paste food coloring and vanilla extract into the batter and mix until combined.
Add the dry ingredients to the batter and on a medium speed mix it together until combined. Scrape down the sides of the bowl with a spatula to make sure everything has been incorporated.
Pour the brownie batter into the prepared baking pan, smooth it out with the spatula. Drizzle the white chocolate melted on top and using a knife swirl the chocolate to make beautiful wave patterns.
Drizzle the white chocolate melted on top and using a knife swirl the chocolate to make beautiful wave patterns.

Bake the brownie in the preheated oven for 40 min.

Once baked, let it cool down on a cooling rack. Once cooled down completely, remove brownie from the pan and place it on a serving dish.
Cut into 9 to 12 square slices.

Video

Notes

To keep these red velvet brownies perfectly fudgy and chewy, store them in an airtight container at room temperature. They will stay fresh and moist for up to 4 days, making them an excellent make-ahead dessert for parties or weekend treats. Make sure they are completely cool before locking them in the container so condensation does not form inside.

If you prefer an extra dense texture, you can store them in the refrigerator instead. They can also be frozen for up to 3 months if you want to save a batch for later. Just wrap individual slices tightly in plastic wrap and place them inside a heavy-duty freezer bag.

To thaw: Leave frozen slices on the counter at room temperature for about 20 to 30 minutes before eating.
Avoid stacking directly: Use a piece of parchment paper between layers if you must stack the brownies, which prevents the white chocolate swirls from smudging.
Microwave trick: Pop a room-temperature brownie in the microwave for about 10 seconds if you want the dark chocolate base to get slightly warm and gooey again.

Happy cooking!

For the absolute cleanest cuts, remember to slice these brownies only after they have cooled down completely in the pan. Enjoy your beautiful, homemade treats!

Nutrition